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Ingredients
- 2 lb. of one the following meats: round roast, rump roast, or flank steak
- 2/3 cup Worcestershire sauce
- 2/3 cup soy sauce
- 1 tablespoon honey
- 2 teaspoons freshly ground black pepper
- 2 teaspoons onion powder
- 1 teaspoon liquid smoke
- 1 teaspoon red pepper flakes
Preparation
Step 1
Slice the meat against the grain into strips ¼ inch thick. Combine other ingredients together in a freezer bag and add the meat. Cover the meat all over with the mixture and place in the refrigerator for at least 2 hours, the longer the better. (We gave ours just 2 hours and it came out very flavorful.)
Place the meat into the dehydrator. Ours took 7 hours to dehydrate at 150 degrees. Times can vary based on temperatures, moisture content of the meat, thickness of the cut, etc.
Placing the meat in the freezer prior to slicing makes it easier to slice. Not for too long, but long enough for it to firm up a bit.
Cutting against the grain is best- this makes it easier to chew. Especially if the meat is a littler fattier. Look at which direction the strands of meat are going, and slice the opposite way.